Submitted By: Julie Herron
Submitted From: Fort Worth, Texas
For this recipe I recommend using Mushroom flavor ramen. Cook
ramen as usual. Drain water and add the flavor packet (season
according to your preference). Add one can of Campbell’s Chunky
Clam Chowder soup. Stir to mix well, and enjoy!
Submitted By: Steve Herrick
Submitted From: Cincinatti Bible College
Take oriental ramen noodles, (the cheap one’s- not the 15 cent
type) and add a handfuls of crackers until it is not really soupy-
sort of a cracker noodle mush and then add few spoonfuls of A1
steaksauce. Hot pepper sauce is optional.
Submitted By: Joe Hardy
Submitted From: University of Kentucky
Prepare two packets of ramen noodles as usual, but do not add
seasoning. Drain water, and spoon on a sufficient amount of any
spaghetti sauce (Prego thick and chunky with tomatoes works well).
Then add a few squirts of Hooters hot sauce (bought or stolen
off the table at any Hooters restaurant), and enjoy with your
favorite cheap beer. Serves 1.
Submitted By: Jace
Submitted From: Loyola University in New Orleans
Using any ramen noodle soup packet; I like the imported
Korean one with the name I can’t pronounce. Boil some water
with olive oil, minced garlic, minced ginger, some basil leaves
and a wedge of lemon or lime. Then add your noodle brick along
with some romain lettuce, green onions, bean sprouts and carrots
(I get them out of the salad bar at the school, sneak them out
in an extra cup!) You can even add canned chicken which is also
found in the cheap section of a grocery market. Cook until the
consistency that you like it and serve! For extra pep, add some
sate (its a hot chili oil found in most oriental markets, you
can make it yourself with either olive oil or sesame and some
hot peper flakes and leave it alone for a month in a jar). Bon
Submitted By: Josh Wells
Submitted From: University of Wyoming
Ingredients: a bottle of olive oil (extra virgin, no wussy
light stuff), some mushrooms, and some red onions. Cook your ramen
as usual, without the flavor packet, and drain off excess water.
While ramen is cooking, sautee the onions and mushrooms until
ramen is done and then remove from heat. Put the ramen in a bowl
and liberally pour olive oil onto it, then to ss the ramen to
properly coat it all in oil. Add the coated ramen and vegetables
to the pan until the noodles have been tenderly fried, BUT NOT
CRISPED. At this point you may wish to add seasoning such as salt,
oregano, or Mrs. Dash (yummy, choose a flavor). Grated cheese
also tastes good, esp. Monterey jack. Remove from pan and toss
in a bowl to mix thoroughly… serve with chopsticks for an elegant
dinner date or use to impress guests with your cheap gourmet abilities.
Submitted By: Andrew Chavez
Submitted From: Cerritos, CA
- 2 packages of Ramen (chicken flavor)
- 3 hot dogs sliced
- Optional: 3 celery stalks chopped
- 2 eggs raw beaten
Boil 4 cups of water, add noodles, boil noodles until semi-soft, add sliced hot dogs, add chicken flavor packets, add chopped celery, stir in raw eggs. Let boil for 1 minute. Enjoy!
Submitted By: The Noodle Family
Submitted From: California, USA
Mr. Noodlenose suggests that you use only as much seasoning as needed, then add finely sliced fresh vegetables and fishballs to your lovely snack. Fishballs can be found canned in American groceries. They are often m manufactured in Norway and are the seafood equivalent of our beloved frankfurter. They consist primarily of worms that live between the vertebrae of codfish. Japanese and Taiwanese fishballs can always be discovered in the frozen foods section of Asian foodstores. The Japanese also produce something called "fish cake". This is the same material in a prettier form. Fish cake is usually colored light red on one side. When sliced and laid atop your instant noodles, these elegant red-white leaves of fish furter will draw plaudits (or obits) from your discerning frat brothers.
Note: According to Mrs. Noodletoes, the very deadly part of the instant noodle kit is the unassuming little packet of salt/seasoning/preservatives/MSG that both Noodleguy and Noodlegal have seen unsupervised schoolmates consume with moistened fingers "as is". (See "Freebase Ramen" below.) These children are abusers who will become
addicted in time to still more dangerous chemicals. (Mrs. Noodletoes’ advisory might be taken with a grain of salt. After all, Mrs. Noodletoes also believes that Ramen Mania is a Japanese conspiracy meant to pollute the "precious bodily
fluids" of our nation’s young college-aged men and women.) Mrs. Noodletoes recommends that you discard or use less than the prescribed amount of the poisonous powder.
Submitted By: Ben Hyland
Submitted From: University of Kent at Canterbury
Boil up the noodles with whatever packets of soup-base comes
with them, then add a tin of sardines (in brine, not oil.) When
these have gone all mushy, add 5/6 jalapenos and a few drops of
Lea and Perrins Worcestershire Sauce. Best enjoyed with a pint
of cold Guiness.
Note: Note from Ben: I’ve never heard of Ramens before but they
sound like UK Bachelors style noodles. Bachelors are the expensive
ones, the best(and cheapest) are from market stalls selling such
culinary delights as 6 – months out of date pickles and wet, flood-damaged
coffee. These noodles usually have product info in at least 4
South East Asian languages, and the spices in them blow your socks off.
Submitted By: David Franzen
Submitted From: Tacoma, Washington
Start boiling ramen. Do not add seasoning. Cut up onion, garlic, tomato,and herbs if fresh. Grate the cheese. Lightly sauté onion, garlic, and tomato mix in Drain water from cooked ramen. Mix in cooked stuff and cheese also add a little more packaged pesto if you have it. Eat; leave the dishes for later.
Submitted By: David Pawlan
Submitted From: Jakarta, Indonesia
Cook two packages of ramen as normal. Get 1 cup dried shiitake
mushrooms and let soak for 1/2 hour until soft. Use the water
from this and more until desired quantity of soup is reached.
Mix in flavor packets, 1/2 cup red miso paste, 1 green onion chopped.
Add noodles. Put some bamboo shoots (menchi), bean sprouts (moyashi)
and finely-chopped garlic on top to taste.